Crispy Homemade Fried Chicken Wings – Juicy Inside, Perfect Crunch Outside

Crispy Homemade Fried Chicken Wings – Juicy Inside, Perfect Crunch Outside

There’s nothing quite like biting into a perfectly fried chicken wing—crispy on the outside, juicy and tender on the inside. These homemade fried chicken wings are seasoned just right, with golden-brown skin that delivers that satisfying crunch every time. Whether you’re hosting a game night, feeding the family, or just craving something irresistibly delicious, this recipe is your new go-to. At deesviral, we’re all about taking simple comfort foods to the next level, and this one absolutely delivers.

Ingredients:

• 2 pounds chicken wings (flats and drums separated)

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

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• 1 teaspoon onion powder

• 1 teaspoon paprika (optional for extra flavor)

• 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, mixed and rested for 10 mins)

• 1 ½ cups all-purpose flour

• ½ cup cornstarch (for extra crunch)

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• Vegetable oil for deep frying

Instructions:

1. Prep the Chicken:
Rinse and pat dry the chicken wings with paper towels. Season with salt, pepper, garlic powder, onion powder, and paprika. Toss well to coat evenly.

2. Marinate in Buttermilk:
Place the seasoned wings in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour (or overnight for even better flavor and tenderness).

3. Prepare the Coating:
In a separate bowl, combine the flour and cornstarch. Season lightly with a pinch of salt and pepper.

4. Heat the Oil:
In a large deep pan or fryer, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the wings completely, but do not overcrowd the pan.

5. Dredge and Fry:
Remove the wings from the marinade, allowing excess to drip off. Dredge each wing in the flour mixture, pressing firmly so the coating sticks well.

Carefully lower the wings into the hot oil in batches. Fry for about 8–10 minutes, turning once halfway, until golden brown and crispy. The internal temperature should reach 165°F (75°C).

6. Drain and Rest:
Use a slotted spoon to transfer wings to a wire rack or paper towel-lined plate. Let them rest a few minutes before serving to keep them crispy.

Final Tips:

For extra flavor, you can toss these wings in your favorite sauce (buffalo, BBQ, or honey garlic) or serve them plain with a dipping sauce like ranch or blue cheese.

These crispy homemade fried chicken wings are pure comfort food at its best—crunchy, flavorful, and finger-licking good. For more recipes that bring the family together, stay